Pineapple Tart with Crispy Base

Try this delicious cake recipe:

Preheat the oven to 180 degrees top and bottom heat. Mix the dough ingredients with a hand mixer (dough hook) and pour into a cake springform pan (diameter 28 cm) lined with parchment paper. Using your hands, lightly press the dough into the mold, perhaps dusting your hands with flour if the dough sticks a bit.

Bake the shortcrust pastry base for about twenty minutes until golden.

Remove the crispy base from the pan, peel off the parchment paper and cool the base on a cooling rack. Set aside six of the pineapple pieces for the decoration.

Now, for the filling, cut off the remaining pineapple pieces (to make it easier to cut the cake later) and return them to their juice once again. Lightly fold in the tablespoon of sugar as well as the juice of one lemon. Soak the gelatine leaves (see package instructions).

In the meantime, whip the whipped cream until stiff. Let the gelatine melt and mix it into the fruit with a whisk, then stir in the whipped cream and let the mixture stand until the mixture starts to gel (in summer it is best to put it in the fridge for a few minutes for this).

Place the crisp on a serving plate and cover with a springform rim. Pour in the pineapple cream, spread until smooth and set in the refrigerator for three to four hours.

Just before serving, brush the cake all around with whipped cream. Pour the remaining whipped cream into a piping bag.

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